There are certain recipes that quietly become part of your routine, the kind you make often enough that you stop measuring so carefully and begin to trust the process. This is one of those for me. After trying so many versions over the years, this is the banana muffin recipe I come back to every time. It is soft, dependable and has that just right balance of sweetness without ever feeling heavy. And, they come out perfect every time.
The original recipe I found called for maple syrup but I switched it for honey one time when we were out of syrup and we were hooked. It gives it a deeper, warmer flavor than maple syrup (which is really good also), and the Greek yogurt creates a texture that is tender and consistent every single time (plus some extra protein, which I always love). It feels like something you could make for breakfast and still serve in the afternoon with coffee.
If you are searching for a banana chocolate chip muffin recipe that leans a little more wholesome but still feels like a treat, this is the one. It uses a blend of all purpose and whole wheat flour, a modest amount of natural sweetness, and just enough chocolate chips to make them feel special without overpowering the banana.
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Banana Chocolate Chip Muffins
- Prep Time: 10
- Cook Time: 12-15 min
- Total Time: 3 minute
- Yield: 12-18 1x
- Category: Breakfast
Description
Banana chocolate chip muffins made with honey and Greek yogurt for a soft, healthy and reliable breakfast recipe.
Ingredients
4 ripe bananas, peeled
1/3 cup olive oil
1/2 cup honey
1/4 cup Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup chocolate chips
Optional 1/2 teaspoon cinnamon
Instructions
Preheat your oven to 350 degrees and line a muffin tin with paper liners. In a large bowl, mash the bananas until smooth. Add the olive oil, honey, Greek yogurt, eggs, and vanilla extract, stirring until everything is fully combined. Add in the flours, baking soda, and salt, mixing just until the batter comes together, being careful not to overmix. Fold in the chocolate chips. Spoon the batter into the muffin cups, filling each about three quarters full. Bake for 18 to 22 minutes, depending on size, until the tops are golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Keywords: banana chocolate chip muffins, healthy banana muffins, banana muffins recipe
Banana Chocolate Chip Muffins
Ingredients
4 ripe bananas, peeled
1/3 cup olive oil
1/2 cup honey (can sub maple syrup)
1/4 cup Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup chocolate chips
Optional 1/2 teaspoon cinnamon if you want a variation
Instructions
Preheat your oven to 350 degrees and line a muffin tin with paper liners. In a large bowl, mash the bananas until smooth. Add the olive oil, honey, Greek yogurt, eggs, and vanilla extract, stirring until everything is fully combined. Add in the flours, baking soda, and salt, mixing just until the batter comes together, being careful not to overmix. Fold in the chocolate chips. Spoon the batter into the muffin cups, filling each about three quarters full. Bake for 18 to 22 minutes, depending on size, until the tops are golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.
I like to use brown paper muffin cups for these. They hold their shape beautifully and give the muffins that simple bakery look that feels a little more considered without any extra effort. It is a small detail but one that makes the whole recipe feel finished.
A light sprinkle of cinnamon is a simple addition if you want something a bit warmer, especially in the fall. The base recipe is flexible enough to adapt without losing its structure, which is part of what makes it so reliable.
You can also substitute flours to suit your preference, for example sometimes I use 1/2 almond flour + 1/2 gluten free cup-to-cup flour so I can eat them! They have been delicious.
If you love a muffin recipe like this, you might also enjoy my Pumpkin Muffin recipe. It has that same moist, soft texture and easy, everyday feel but with a more seasonal flavor for the Fall.
This is the kind of recipe that becomes second nature. One you make without thinking, one you remember, and one you share often. Love to know what you think!
